Yep… totally made muffins yesterday after work. You saw it coming 😉 It had been, what, like two weeks since I’d made any?!
Mmmmmmmmmmmmmmmmmmmmmmmmmmm…
I was feeling creative 🙂 These are not only delicious, but also healthy (no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc!)
Sweet Potato Cranberry Coconut Muffins (!!)
(makes 12 muffins)
Ingredients:
Dry:
- 1.5 C whole wheat pastry flour
- 1/2 C brown sugar
- 1/4 C finely ground flax
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
Wet:
- 1 C canned pureed sweet potato
- 1/2 C dried cranberries
- 1/4 C nonfat plain Greek yogurt
- 1/4 C skim milk
- 1/4 C unsweetened applesauce
- 1/4 C unsweetened coconut
- 2 eggs
Instructions:
Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.
Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins 🙂
Pop them in the oven for about 25 minutes and voila!
YUM!!!!!!!!!!!! So delicious. Nice and soft and not too sweet 🙂 I freaking love muffins. This was a great flavor combination, too! Cranberry + coconut + sweet potato = heaven. Who knew??
I tried one immediately, of course 🙂 Love how the coconut on top got all toasty!
ENJOY! 🙂
I’m off to do some homework and then hit up my favorite PiYo (pilates/yoga mix) class at the gym before heading off to Anatomy & Physiology lab! I’ll be back tomorrow with some new strength moves… get pumped! (literally, heh)
**Don’t forget to enter my Progresso gift pack contest!! 🙂
